Repair and finishing

Count's ruins with meringue and sour cream. Count's ruins sponge cake with meringue. stage. Preparing cream for the “Count's Ruins” cake from meringue

Sweet lovers are familiar with the Count's Ruins cake with meringue. Many people love it for its unusually delicate taste. In winter it is good to add nuts, dried fruits, boiled condensed milk to such a cake, and in spring and summer it is good to add strawberries and whipped cream. There are a lot of options for making this cake, everyone can choose one to suit their taste. Today I want to show you spring-summer recipe for cake "Count's Ruins" with meringue. Or you can say - a cake based on the "Count's Ruins". You can bake the meringue the day before or even a week before making the cake.

Ingredients

So, to prepare the Count's Ruins cake we will need:

meringue (meringue) - 1 kg.

For cream:

whipping cream (fat content not less than 33%) - 500 ml;

sugar or powdered sugar - 100 g (or to taste);

strawberries - 300 g;

fresh ginger - a piece 1.5 cm long (optional);

mint - several sprigs.

Cooking steps

Stir and our cream for the “Count's Ruins” cake is ready.

Repeat layers. Place the top layer of meringue. You can start drinking tea right away. But the next day, the Count's Ruins cake will be no less delicious.

Our airy, tender delicacy is ready. The top of the cake can be decorated in different ways, such as chocolate. The "Count's Ruins" cake with meringue, prepared according to this recipe, has a simply magical taste. Be sure to try it!

Have a delicious tea!

Various recipes for making the Count's Ruins cake. This cake is very tender and airy, your family will be delighted with it.

Cake is one of the most popular desserts. It is traditionally prepared for various special occasions, and is also presented as a gift for guests. In our country, one of the most favorite delicacies is the Count's Ruins cake. To prepare it, use meringue, cream, fruit, sponge cakes, chocolate, and sour cream, depending on the variation of the recipe.

We will look at a simple way to make this cake, a classic version, as well as several serving methods using dried fruits and condensed milk. We will also learn how to decorate this cake for the holiday in the most profitable way.

Cake "Count's Ruins": step-by-step classic recipe with meringue and custard: recipe

The dessert “Count Ruins” first appeared in the early 70s of the last century. The confectioners were inspired to prepare it by the equally popular Kyiv cake. The flavors of the nuts and meringue went well with the custard, and the preparation process was much easier and more economical.

To prepare the classic “Count's Ruins” cake, you need the following ingredients:

4 chicken eggs
150 g butter
500 g milk
500 g granulated sugar
500 g wheat flour
120 g walnuts
35 g almonds
7 g vanilla sugar

Whites and yolks are separated
Next, the whites must be beaten to peaks with the gradual addition of 150 g of granulated sugar
Using a culinary syringe, squeeze the consistency onto a baking sheet, forming small meringues, and place in the oven at 110°C for 1.5-2 hours
The yolks are mixed with 300 g of granulated sugar, flour and vanilla sugar using a mixer
Add 100 g of milk to the finished mass and beat everything, then mix with the remaining milk until a homogeneous consistency is obtained.
Next, put all the components on low heat and stir constantly
Remove the resulting cream until the mixture begins to boil
Cream butter with 50 g granulated sugar
Add the custard into the butter, stirring constantly.
The nuts need to be crushed to a powder consistency.
They are combined with the cream and all ingredients are thoroughly mixed

Pour some custard onto a plate
Place a layer of meringue
It needs to be coated with custard
Next it’s time for the meringue again
The cake should be shaped like a cone, so all the ingredients are laid out in the same order.
The final step is cream
You can decorate the cake using nuts, chocolate chips or coconut shavings

It is also worth adopting a number of tips:

To make the process of mixing the oil easier, it should be at room temperature
It is better to take the whites for meringues cold.
You can use a whisk or fork to stir the cream.
Milk needs to be warmed slightly before use.
Nuts can be replaced with coconut flakes or added to the cream 1-2 tbsp. cognac for aroma
Do not open the oven while the meringue is being prepared, or 1 hour after drying is completed.

Cake “Count Ruins”: sponge cake recipe according to GOST with sour cream and sour cream: recipe

GOST is a general standard for the manufacture of various confectionery products and food products. In the USSR, the following proportions of components were used to prepare the “Count Ruins” sponge cake:

350 g flour
350 g granulated sugar
2 eggs
30 g butter
180 g condensed milk
30 g baking powder
100 g cocoa
30 g vanilla sugar
170 g walnuts
1 liter of sour cream

The manufacturing process was divided into 2 stages. To prepare the cakes and cream, you must follow these steps:

350 g of flour must be combined with baking powder
The eggs need to be mixed using a mixer, gradually introducing granulated sugar
To the resulting mixture you need to add condensed milk and 650 g of sour cream
Whisk all the ingredients, add flour and divide the dough into 2 parts.
One of them must be placed in the oven for 15 minutes. at 170°C
You need to add cocoa powder to the other half of the dough and then send it to the oven and oven at the same indicators as the previous one.
Beat sour cream (approximately 300 g) with granulated sugar (130-150 g)
Nuts must be crushed to a powder consistency.

To prepare the glaze you need:

Mix 40 g cocoa with butter and granulated sugar
To the resulting mixture you need to add 150 g of sour cream and beat everything until smooth.

Sponge cake with cocoa cut into small cubes (3-5 cm)
The white cake is generously greased with sour cream and sprinkled with chopped nuts
Pieces of chocolate biscuit are greased with sour cream and seasoned with nuts, they are laid out on the first layer
Next, you need to decorate the cake with icing and nuts.
The dessert is placed in the refrigerator for 2.5 hours so that all the cake layers are soaked and the cake is not dry.

Cake “Count's ruins” with condensed milk: recipe

An equally popular version of the Count's Ruins cake is a recipe with the addition of condensed milk. To bake this dessert at home you will need:

Eggs – 4 pcs.
Sugar – 250 g
Vanillin – 9 g
Butter – 1 package
Milk chocolate – 100 g
Condensed milk – 250 g
Almonds – 150 g

The whites are separated from the yolks
Vanillin is mixed with 150 g of sugar
Beat the egg whites to stiff peaks with the gradual addition of granulated sugar.
The remaining 100 g of sugar is added to the protein mixture and mixed using a spoon or spatula
Line a baking tray and place small meringues on it. No need to use oil for lubrication
The oven is heated to 100°C and the meringue is dried for 1.5-2 hours
Butter at room temperature is mixed with condensed milk and whipped using a mixer
Almonds must be crushed to crumbs or cut with a knife
Milk chocolate is melted in a microwave oven or in a water bath

Now you need to assemble all the components of the cake:

Meringue is placed on a plate
Apply a layer of cream and cover it with a new layer of meringue
This sequence must be followed until the meringue runs out.
Decorate the cake with melted milk chocolate on all sides.
Almonds are placed on the last layer as decoration.
The cake must be placed in the refrigerator for 3-4 hours so that all components are fixed and the dessert retains its shape.

Cake “Count's ruins” with prunes and nuts: recipe

The Count's Ruins cake has many variations in preparation. We will look at one of the recipes that uses prunes and nuts. This combination emphasizes the basic taste of sponge cakes, while the cooking process does not take much time. For this you will need the following ingredients:

500 g sugar
2 eggs
60 g instant coffee
150 g condensed milk
200 g butter
4 squirrels
100 g dark chocolate
150 g prunes
150 g mixed nuts
10 g baking powder
500 g flour
5 g cinnamon
100 ml cognac

Beat 2 eggs with 200 g sugar
To the resulting mixture you need to add baking powder, cinnamon and flour.
All components are thoroughly mixed
The dough must be divided into 2 equal parts
Add instant coffee (not freeze-dried) to one and beat with a whisk or mixer
Now the dough is poured into molds and sent to the oven at 180°C for 20 minutes.

Now you need to prepare the meringue and cream:

Beat 4 egg whites thoroughly with the remaining sugar until a white, firm foam forms.
Using a pastry syringe, you need to form small lumps of meringue on a baking sheet covered with parchment.
The meringue is dried for 2 hours at 100°C
Beat butter until white foam, adding condensed milk to it
Prunes are soaked in hot water for 30-40 minutes.
After time, dried fruits can be cut or used whole
Nuts need to be chopped
Dark chocolate is melted in a water bath

After all the ingredients are ready, you can begin the process of forming and decorating the dessert:

Coffee sponge cake cut into small cubes
White cake is placed on the dish
It is soaked in cognac
Apply a thick layer of cream to the biscuit
Next, lay out the prunes and cubes of coffee cake.
Apply a small layer of cream on them and spread meringue
Next, all the ingredients are poured with melted dark chocolate and sprinkled with nuts.
The cake must be placed in a cold place for 3-4 hours so that the cream and chocolate can harden and fix the shape of the dessert.

Cake "Count's ruins" with fruits - cherry, pineapple, orange: recipe

A version of the Count's Ruins cake using fruit is a relatively recent version of the classic recipe. However, it is not inferior in taste and aesthetic qualities to everyone’s favorite dessert. To prepare it you will need:

500 g sugar
2 eggs
100 g frozen or fresh cherries
400 g Greek yoghurt
400 g ready-made meringues
100 g milk chocolate
100 g coconut flakes
10 g baking powder
500 g flour
10 g vanilla sugar
200 g canned pineapple
100 ml pineapple syrup
100 g peeled oranges

Mix 2 eggs with 200 g of sugar and beat with a mixer
Next, without stopping the mixing process, add baking powder and flour.
Divide the dough into 2 equal parts
Add cherries to one and mix thoroughly
Next, pour the dough into molds and place them in the oven at 180°C for 20 minutes.
Beat the yogurt with the remaining sugar and add 1 tsp. pineapple syrup - we get cream
Cut oranges and pineapples into small cubes
Melt the chocolate in a water bath or in the microwave and combine it with coconut flakes

Now you need to combine all the ingredients and form the cake:

Cut the biscuit with cherries into cubes measuring 3x3 cm
Place the white cake on a plate and thoroughly soak it in pineapple syrup.
Next, coat with cream
The next layer is finely chopped fruit.
Once again apply a small layer of yogurt on them.
Next, lay out a layer of biscuit squares
Lubricate everything with sweet yogurt
Spread the meringue
Decorate the cake with chocolate glaze and put it in a cold place for 2-3 hours in order to complete the process of fixing all the layers.

How to beautifully decorate the “Count's Ruins” cake for a festive table: ideas, photos

The classic way to decorate the Count's Ruins cake is to use chocolate icing. However, many housewives try to use personal culinary tricks. Therefore, an excellent alternative as a decoration for this dessert would be to use the following components:

coconut flakes
Grated dark chocolate
A layer of dark glaze and powdered sugar
Fruits: banana, strawberry slices, kiwi

Almond
Cashew
Peanut

Topping
Crushed biscuits (bamboo)
Carob
Cocoa
Custard combined with herbs (mint or lemon balm leaves)
Granola
Candied fruit
Sliced prunes
Cranberry
Blueberry
Cherry
Raspberries

You can also use all types of chocolate as glaze. Even those bars that contain a fruit layer will help reveal the taste of the delicacy more intensely. The best solution would be to use chocolate with the following additives:

Coconut
Cherry
Cookie pieces
Marzipan
Liquor
Cognac

You can also decorate the cake with chocolate figurines of leaves, animals and abstract designs that you can make yourself. But regardless of which recipe you use to prepare the “Count's Ruins” cake, it is worth remembering that this dish is suitable both as a holiday and as a dessert for a regular tea party.

Video: Cake “Count’s Ruins”

Airy meringue combined with a delicate sponge cake, layered with delicious cream and nuts. Once you eat just one piece of this delicacy, it seems impossible to stop. The “Count's Ruins” cake with meringue and sponge cake simply cannot but cause delight! Try making this cake, and it will definitely become a permanent “guest” on your table.

Ingredients

For the base:

Eggs - 3 pcs
Vanillin packet
Light flour - 1 tbsp
Full-fat sour cream - 150 g
Sugar - 1 tbsp
A pinch of soda

For the meringue:

Egg whites - 4 pcs.
Citric acid
Sugar - 1 tbsp

Vanilla
Pack of butter
Half a jar of condensed milk (boiled)

For the layer:

Walnuts - 150 gr

Preparation

Let's start preparing the cake by baking the meringue, and only then will we make the sponge cake.
Wash and degrease the dishes in which we will beat the whites, then carefully separate the whites from the yolks. The main thing is that the yolk is not damaged and does not accidentally leak into the whites, otherwise they will not beat.

Add a pinch of citric acid to the bowl and begin the beating process at the lowest speed of the mixer. When the mass becomes larger in volume, add sugar in portions, and now set the mixer to maximum without stopping whisking. When the protein mixture holds its shape well, you can bake.

Set the oven temperature to 110˚C and let it heat up. It is advisable to do this in advance. Place parchment paper on a baking tray and spoon the meringue onto it. You can use a pastry bag for these purposes - this way the meringues will turn out beautiful and neat. Place the meringues in the oven for an hour. After that, open the door slightly and dry for about 30 minutes, then turn it off. We leave our fluffy cakes to cool, and only when they have cooled completely do we take them out of the oven.

Now it's time for the biscuit. Mix the ingredients for our cake: first beat the eggs with sugar until foamy.

Add sour cream. Mix well.

Now pour the sour cream-egg mixture into a larger cup, add vanillin, and gradually add flour.

At the last stage, do not forget to pour in slaked soda. It is best to extinguish with vinegar, but you can also use lemon. The dough should have the same consistency as in the photo.

Set to bake for about 35 minutes at 180˚C. Do not open the oven while cooking, otherwise the sponge cake may fall and then it will not be as tender and fluffy.
The finished cake should be cut into two equal halves and left to cool.

Once cool, cut one part into pieces, like this.

Let's make cream. It turns out to be a beautiful caramel color and tastes somewhat like toffee.
So, mix boiled condensed milk with butter (it should be soft enough), add vanillin. It is better to mix with a blender, so the cream will turn out more homogeneous and fluffy.

Now let's chop the nuts. Any nuts will do, be it walnuts, hazelnuts or almonds. We used walnuts.

So we have come to the final stage - assembling the “Count's Ruins” cake.
Coat the whole half of the biscuit base with cream.

Place pieces of chopped biscuit and layer with cream again.

Who doesn't love soft and light meringue? It is not only served as a separate dessert, but also added to baked goods. Thus, many housewives spoil their households with the “Count's Ruins” cake with meringue. Let's look at his best recipes.

Secrets of confectionery art

The Count's Ruins cake has many cooking options. There are probably as many of them as there are names for this dessert. As soon as the housewives don’t call it: “Castle of Love”, “Curly-haired Guy”, “Royal Ruins”, etc. But no matter what you call the cake, the secrets of its preparation are the same. Let's look at them:

The “Count's Ruins” cake can be baked with sponge cake and meringue or only based on the latter. Some people make this cake with a meringue layer.
If you are preparing a sponge cake, you need to bake it in advance and dry it a little, otherwise it will soften when soaked in cream.
The yolks must be separated from the whites, and the latter should be thoroughly beaten. To make sure that the egg white mixture is sufficiently whipped, carefully turn the container over: the mixture should hold its shape and stay in place.
A properly prepared meringue should stick to the bottom even when you press it down lightly.
It is not recommended to open the oven while baking meringues, and the temperature threshold after the start of cooking should be reduced to 100 degrees.

Now let’s look at two different recipes with a photo of the “Count’s Ruins” cake with meringue and sponge cake.

We are preparing a cake for the delight of those with a sweet tooth.

We bring to your attention a classic recipe with step-by-step photos of the “Count's Ruins” meringue cake. By the way, this option for preparing dessert is considered one of the easiest.

8 eggs;
2 tbsp. granulated sugar;
1 tbsp. dried prunes;
1 tbsp. walnuts;
200 g butter;
200 g condensed milk.

Preparation:

We need chilled eggs. We separate the yolks from the whites in a convenient way.
Beat the whites thoroughly, as they say, until stable peaks form.
It is better to use fine-grained sugar. Add granulated sugar to the protein mixture in small portions, while beating it with a blender or mixer, gradually increasing the speed of the device.
Beat the protein-sugar mixture for about ten minutes until it becomes thick and homogeneous.

Line a baking sheet with parchment and soak it with butter. We spread the meringue on it, forming the blanks using a pastry syringe or a regular bag.

Bake the meringue in the oven at a temperature of 100-110 degrees for one and a half hours. Under no circumstances should we open the oven door. We need to cool the finished meringues.

Grind the prunes and nuts in a blender.

Beat the softened butter until you get an airy mixture.
Combine the whipped butter with prunes, walnuts and condensed milk.

1-2 tbsp. l. spread the buttercream over the bottom of the dish. Place meringues on top and generously coat them with cream.

We spread the meringue further in a heap, gradually reducing the diameter and greasing each layer with butter cream.
Place the finished cake in the refrigerator for at least two hours so that it hardens thoroughly.

Let's build a "Castle of Love"

Now let’s look at the recipe for the Count’s Ruins cake with meringue and sponge cake. To make our dessert not only tasty, but also beautiful, add grated chocolate.

400 g butter;
7 eggs;
4 and ¼ tbsp. Sahara;
½ tbsp. sifted flour;
70 ml milk;
¼ tsp. baking soda;
a small pinch of salt;
chocolate.

Preparation:

Carefully separate the yolks from the whites. We remember that we need chilled eggs.
In a separate bowl, combine one protein and 0.5 tbsp. sugar with 100 g of softened butter. Add soda, which we extinguish with vinegar, and sifted flour.
Knead the dough thoroughly and place it on a baking sheet lined with buttery parchment paper.

Bake the biscuit for 15 minutes in the oven at a temperature of 180 degrees, and then cool it.
While the biscuit is cooling, let's make the meringue. Beat six whites until stable foam, add salt and 3 tbsp. granulated sugar. Continue beating until fluffy and homogeneous.

Using a pastry syringe, place the meringue on a baking sheet lined with parchment at a distance of about 3 cm from each other.

Heat the oven to 100 degrees and place a baking sheet with meringue there for an hour and a half.
Remove the finished meringue from the oven and cool.
Prepare the cream: beat 6 yolks with 0.75 tbsp. granulated sugar, and then pour milk into the resulting mixture. Boil the cream over low heat, stirring until it thickens.
Then add 300 g of softened butter to the cream and beat it.

We grease the sponge cake generously with cream, and on top of it we make a tower of meringues, dipping each one into the cream.

Grate the chocolate and sprinkle it on top of the cake. Place the dessert in the refrigerator to harden.

This delicious cake can be prepared without much effort and using a minimum set of ingredients. Try both versions of this dessert and one of them will definitely become your favorite. Cook with pleasure and bon appetit!